Elevate Your Holiday Table: The Ultimate Green Beans Almondine Recipe
A truly classic French recipe, Green Beans Almondine, is effortlessly transformed into an extraordinary side dish with the addition of golden sautéed shallots, aromatic garlic, the bright zest of fresh lemon, and a subtle splash of lemon juice. This elegant, simple, and utterly delicious accompaniment is not only perfect for any occasion but can also be prepped ahead, making it an ideal choice for busy holiday gatherings or sophisticated dinner parties.
Discover the Charm of Green Beans Almondine
Prepare to meet your new favorite vegetable side dish: Green Beans Almondine. While the name might sound fancy, it simply refers to fresh green beans prepared with toasted almonds. However, in this recipe, we go beyond the traditional to create a truly unforgettable experience for your palate. This isn’t just “green beans with almonds”; it’s an elevated culinary journey.
After indulging in a season of sweet treats, it feels like the perfect time to share a wonderfully savory recipe. My goal was to craft a dish that is both simple to execute and elegant in presentation. More importantly, I wanted to provide you with a reliable recipe that you’ll instinctively reach for in the coming weeks, whether for a weeknight meal or a special celebration.
When you’re planning a dinner party or contributing to a potluck, selecting the main course is often the easiest part. The real challenge frequently lies in finding vegetable or side dishes that complement the star of the meal without being bland or, conversely, overly dominant. You want something that adds texture, flavor, and visual appeal, enhancing the overall dining experience.
On one hand, a side dish shouldn’t be *too* simple or, even worse, boring. It needs to bring something interesting to the table. On the other hand, its flavors shouldn’t compete or distract from your carefully chosen main attraction. Balancing these elements can be tricky, and we’ve all experienced the frustration of a side dish that just doesn’t quite hit the mark.
This Green Beans Almondine recipe offers an approachable, yet elevated twist on the classic, designed to pair beautifully with almost any main course. It’s incredibly versatile and can be partially prepared in advance, saving you precious time when entertaining. But beyond all its practical advantages, it’s simply *delicious* and guaranteed to impress your guests.
My sincere hope is that this recipe becomes a timeless staple in your culinary repertoire – the kind of dish you learn to master with your eyes closed, confidently tweaking and adapting it to make it uniquely yours. While my version respects the classic foundations, I’ve refined the flavor balance to make it, in my humble opinion, one of the best iterations you’ll find. It also offers a significant time-saving advantage by often allowing you to skip the traditional ice bath, which we’ll discuss further below, explaining when and why you can omit this step.
What Exactly is Green Beans Almondine? A French Culinary Gem
Green Beans Almondine, or Haricots Verts Amandine in French, is a beloved and traditional dish from French cuisine that features delicate green beans adorned with almonds. The term “almondine” (or amandine) itself is a culinary descriptor, indicating that a dish is garnished with almonds. French culinary tradition has a deep appreciation for almonds, incorporating them into a wide array of dishes, from savory to sweet. You might recall another classic, Trout Almondine, a simple yet elegant main course that’s always a crowd-pleaser.
At its core, Green Beans Almondine involves tossing blanched green beans with toasted sliced almonds, typically sautéed in rich butter, along with other complementary ingredients. My particular variation introduces an extra layer of sophistication and flavor by including finely sautéed shallots, fragrant minced garlic, the vibrant citrus punch of freshly grated lemon zest, and a subtle bright finish from lemon juice. These additions elevate the dish beyond a simple almond garnish, creating a harmonious symphony of tastes and textures.
The Exquisite Flavor Profile
The magic of this dish lies in the careful layering of flavors:
- Browned Butter: As the butter melts and browns in the pan, it develops a nutty, deeply fragrant aroma, adding unparalleled richness and a complex base to the dish.
- Toasted Almonds: The almonds, perfectly toasted, provide a delightful crunch and a subtle, pleasant bitterness that contrasts beautifully with the other ingredients, giving the dish its signature “almondine” quality.
- Sautéed Shallots and Garlic: These aromatic powerhouses are gently cooked until they become tender, sweet, and incredibly fragrant, building a foundational layer of savory goodness.
- Lemon Zest and Juice: The fresh lemon components are crucial. The zest offers an intense citrus aroma and a burst of bright flavor, while the juice adds a touch of acidity that cuts through the richness of the butter and balances all the elements, making each bite lively and refreshing.
The resulting dish is reminiscent of a more refined, stove-top version of my favorite roasted broccoli with toasted almonds, lemon, and Pecorino cheese, but with its own distinct French charm.
Essential Tips For Green Beans Almondine Success
Mastering Green Beans Almondine isn’t about an exotic list of ingredients, but rather about understanding the precise ratio of components and employing a few simple, yet critical, cooking techniques. These tips will ensure your dish is consistently perfect:
- Read the Recipe Thoroughly: Before you even start, take a moment to read the entire recipe at least twice. This dish comes together quickly, and knowing the steps in advance will help you move efficiently and confidently.
- Opt for French Green Beans (Haricot Verts): While regular green beans will work, French green beans, or haricot verts, are highly recommended. They are typically more tender, slimmer, and possess a superior, more delicate flavor. An added bonus is that they often come pre-trimmed, significantly reducing your prep time. Look for them at specialty grocery stores like Trader Joe’s, Whole Foods, and Costco.
- Sauté Almonds in Butter: Instead of toasting the sliced almonds dry in a skillet, sauté them gently in the butter. This method imparts a deeper, richer flavor to the almonds and, crucially, helps prevent them from burning, as butter conducts heat more evenly than a dry pan.
- Finely Dice Shallots: For optimal flavor distribution and quicker cooking, I prefer to finely dice the shallots rather than thinly slicing them. Smaller pieces soften faster and blend more seamlessly into the dish, ensuring a hint of sweet oniony flavor in every bite.
- Heavily Salt the Cooking Water: This step is non-negotiable! When bringing your pot of water to a boil for the green beans, season it *liberally* with kosher salt until it tastes noticeably salty. This aggressive salting achieves two vital tasks: it seasons the green beans from the inside out, making them flavorful through and through, and it helps them retain their vibrant, bright green color after cooking, contributing to a more appealing presentation.
- Cook Green Beans to Crisp-Tender (Al Dente): Boil the green beans only until they are crisp-tender and offer a slight “squeak” when you bite into them – they should be al dente. It’s better to slightly undercook them at this stage, as they will continue to cook briefly when tossed in the hot skillet with the almond mixture. Overcooked green beans can become mushy and lose their desirable texture.
Make-Ahead Tips & Instructions: Strategic Planning for Stress-Free Serving
Many traditional Green Beans Almondine recipes include an extra step: blanching the green beans in boiling water and then immediately “shocking” them in an ice bath. This technique halts the cooking process, preserving their vibrant green color and crisp texture. While this method is highly effective, it’s not always necessary for this particular recipe, depending on when you plan to serve it.
This blanch-and-shock step is essential if you intend to prep or make elements of this recipe ahead of time. If you’re preparing this dish for a future event or simply want to lighten your workload on the day of serving, then an ice bath is your best friend. You can find detailed instructions for this approach in the ‘Tips for Success’ section located within the recipe card below.
However, I often choose to bypass the ice bath for a few practical reasons:
- Immediate Serving (A la Minute): If you are preparing the dish to be served *a la minute* (at the very last minute), the ice bath becomes unnecessary. You can simply transfer the perfectly al dente green beans directly from the boiling water to the hot skillet, where they will continue to cook just enough to finish with the other ingredients.
- Reduced Dishes: Skipping the ice bath means one less bowl to wash, which is always a welcome bonus, especially when cooking for a crowd.
- Minimal Difference in Result: Provided you cook the beans to the proper crisp-tender doneness and heavily salt your boiling water (as instructed in the tips above), you will notice very little, if any, difference in the final color or texture of the green beans when served immediately. The proper salting helps immensely in retaining that beautiful green hue.
Serving Suggestions & Perfect Pairings
Green Beans Almondine is incredibly versatile and pairs wonderfully with a vast array of main courses. Its bright, nutty, and savory profile complements rich meats, delicate fish, and hearty vegetarian dishes alike. Consider serving it alongside:
- Roasted Chicken or Turkey: A classic pairing, especially for holiday feasts. The lemon and butter notes beautifully cut through the richness of poultry.
- Pan-Seared Salmon or Trout: The delicate flavors of fish are enhanced by the crisp-tender green beans and nutty almonds.
- Roast Beef or Pork Loin: The vibrant green and fresh flavors provide a lovely contrast to heavier meat dishes.
- Lamb Chops: The earthy notes of lamb find a perfect companion in the savory depth of this side.
- Vegetarian Mains: Alongside a wild mushroom risotto, a hearty lentil loaf, or even a simple pasta primavera, Green Beans Almondine adds a touch of gourmet elegance.
Creative Variations to Explore
While the classic recipe is sublime, don’t hesitate to experiment with these simple variations to tailor it to your taste:
- Add Fresh Herbs: A sprinkle of fresh chopped parsley, chives, or even tarragon at the end can add another layer of herbaceous freshness.
- A Hint of Heat: For those who enjoy a little kick, a pinch of red pepper flakes sautéed with the shallots and garlic can add a subtle warmth.
- Different Nuts: While almonds are traditional, finely chopped pecans or walnuts could offer an interesting alternative flavor and texture.
- Splash of Wine: Deglaze the pan with a splash of dry white wine after sautéing the shallots and garlic for an added layer of complexity.
- Browned Butter Vinaigrette: Instead of tossing everything in the pan, consider making a browned butter vinaigrette with lemon, shallots, and a touch of Dijon mustard, then drizzling it over the blanched green beans and toasted almonds.
Whether you stick to the traditional preparation or venture into creative variations, this Green Beans Almondine recipe is designed to be a reliable and impressive addition to your culinary repertoire. Enjoy the simplicity and elegance it brings to your table!
Green Beans Almondine
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4
Servings
5 minutes
15 minutes
20 minutes
Equipment
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Anolon Nouvelle Copper Hard-Anodized Covered French Skillet
Ingredients
- 1 lb (16 oz) French green beans haricot verts, trimmed
- 2 tablespoons unsalted butter
- ¼ heaping cup raw sliced almonds
- 2 medium shallots finely diced
- 2 medium garlic cloves finely minced
- zest of one small lemon
- 2 teaspoons freshly squeezed lemon juice
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
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Please see recipe notes below for make-ahead tips and instructions.
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Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the notes section at the bottom of this recipe thoroughly.
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Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
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Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
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Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.
Video
Tips for Success:
- Make Ahead Tip: If you want to prepare this dish in advance, blanch the green beans as directed (reducing the cook time by an additional minute or so). Transfer the green beans to a large ice bath to shock. Once the beans are cool, drain and transfer them into a thin, even layer on a towel-lined baking sheet to soak up any excess water. Transfer the green beans to an airtight container or large Ziploc bag and refrigerate for up to 2 to 3 days. Just before serving, prepare the almond mixture as directed and add the par-boiled green beans. Continue sautéing over low heat until the beans are heated through completely.
- Crockpot or Slow Cooker: While I haven’t personally tested this option, I’ve heard from multiple people over the years that once the green beans are prepared, they can be transferred to a crockpot or slow cooker and kept warm (over the low setting) prior to serving. If you are doing this, be more careful with the cook time for the green beans, as they might be sensitive to becoming over-cooked with this method. In addition, I really only recommend this route if you are using the crockpot to keep them warm for a shorter period, not all day.
Serving:
1
serving
,
Calories:
156
kcal
,
Carbohydrates:
17
g
,
Protein:
5
g
,
Fat:
10
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
5
g
,
Cholesterol:
15
mg
,
Sodium:
151
mg
,
Fiber:
6
g
,
Sugar:
7
g
Laura / A Beautiful Plate
Vegetable Side Dishes
French